Looking for a tasty vegetarian dish? Try this mushroom and brown rice stuffed bell peppers recipe. Not only is it delicious, but it's also packed with nutrients and fiber.
Ingredients:
- 4 large bell peppers, any color
- 1 cup brown rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese
Instructions:
- Preheat oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until rice is tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 2-3 minutes or until onion is translucent.
- Add mushrooms, oregano, thyme, salt, and black pepper to the skillet. Cook for 5-7 minutes or until mushrooms are tender and release their liquid.
- Add cooked rice to the skillet and mix well.
- Stuff each bell pepper with the rice mixture and place them in a baking dish.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil, sprinkle shredded cheese over the top of each bell pepper, and bake uncovered for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes before serving.
